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The 7 - One Question... - What are your upcoming food type plans?
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Bizzle Izzle
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#21 Posted on 15.11.05 1537.09
Reposted on: 15.11.12 1537.10

I'll be driving down to south Jersey where my mother will be preparing the traditional,and required, turkey. There will be a selection of vegetables which I'll probably pass on for more turkey and stuffing. Hopefully we'll have either a blueberry or apple pie in addition to the pumpkin.
My one demand is that there be cornbread. It can be cornbread stuffing or cornbread biscuits or cornbread whatever. I gotta have cornbread.

Go Cowboys.
Mr Heel II
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#22 Posted on 15.11.05 1707.46
Reposted on: 15.11.12 1709.09
In a shocking development, I will be foregoing the Golden Corral and will participate in the first family Thanksgiving dinner I've been involved with in at least a dozen years, with a side of the family that hasn't reunited in fifteen years, and hasn't had a Thanksgiving dinner together in probably FIFTY.

Even my father will be there. I haven't seen him since the fifteen years ago reunion. Heck...I don't recall talking to him in at least five. My wife of eleven years will be meeting him for the first time.

Since this is happening in Missouri, we'll probably have a lot of stuff that I've never heard of before and find to be really gross. I base this only on the fact that the one time I've had a family dinner in Missouri (disclaimer...it wasn't MY family), this was the case.

Don't be surprised to find me in a Waffle House later that night.

Still, this should be a hoot.
Wolfram J. Paulovich
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#23 Posted on 15.11.05 1821.17
Reposted on: 15.11.12 1822.50
My stepdad isn't the best cook (aside from working a grill), and my mom really has never enjoyed cooking and doing the whole gourmet thing. So my wife and I will probably handle all the food prep for us all (including my grandma). She'll probably make cornbread biscuits, sourdough stuffing and a pie. I'll probably roast some red potatoes and make some sort of salad. As for the meat, I have a really nice turkey brine that I got a while back. I imagine I'll marinate and grill two turkey breasts (no one in my family likes dark meat). God knows what we'll do for gravy; I'll think of something.

(edited by Jeb Tennyson Lund on 15.11.05 1922)
JayJayDean
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#24 Posted on 15.11.05 1828.45
Reposted on: 15.11.12 1829.01
We aren't going to be able to go to Portland this year, due to having to work Friday. (Stupid...new...company...policy...) We're hooking up with our neighbors across the street who are the coolest people and don't have anyone local to share Thanksgiving with. I'll be cooking the bird, as usual, but I'm not sure what else we're doing, food-wise, as they seem to have kind of weird thoughts on Thanksgiving food across the street.

Then Friday after work (or Saturday if we're feeling lazy) we ARE driving down to Portland to have a Saturday Thanksgiving with the family. TWO Thanksgiving dinners in three days...we'll see how I'm doing Sunday.
britishiles
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#25 Posted on 16.11.05 0852.15
Reposted on: 16.11.12 0852.17
I will be working Thanksgiving (Triple Time BABY!)

But hopefully Mrs. britishiles will be making cheesy beef enchiladas.

Edit: My wife's dad passed away on December 28th of last year so she is not up for celbrating Thanksgiving or Christmas this year.

(edited by britishiles on 17.11.05 0814)
CRZ
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#26 Posted on 23.11.05 1218.26
Reposted on: 23.11.12 1218.50
More importantly, this is the 50th anniversary of the green bean casserole!

http://www.edmondsun.com/features/local_story_320120536.html?keyword=secondarystory


    Green Bean Casserole has been a must-have on Americas holiday menus since its introduction in 1955. Created by Dorcas Reilly, former manager of Campbells Kitchen, this classic side dish is a combination of two popular items that are found in most American kitchens: green beans and Campbells Cream of Mushroom Soup. Today, over 30 million households will enjoy Green Bean Casserole as part of their holiday feasts.

    This year marks the 50th anniversary of the invention of the Campbells Green Bean Casserole a dish that has become a true American icon. Adding to the enduring legacy of this classic recipe is the fact that the ingredients have been able to stand the test of time.

    Deemed the mother of all comfort food, Reilly said her inspiration for Green Bean Casserole was to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbells Cream of Mushroom Soup. Like all great recipes, the casserole requires a minimal number of ingredients (just five), doesnt take much time and can be customized to fit a wide range of variations.

    Green Bean Casserole has become an American holiday tradition because its delicious, convenient and easy to transport to a party or a potluck dinner, said Cindy Ayers, vice president of Campbells Kitchen. And best of all, friends and family look forward to eating it every year!

    The traditional recipe coats crisp green beans with a saucy combination of Campbells Cream of Mushroom Soup and a dash of soy sauce smothered with crunchy Frenchs French Fried Onions for the perfect finishing touch.


    (image removed)


    For a new twist on a traditional recipe try one of the following:

    For a creative cheesy dish, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

    For a crunchy taste, add 1/2 cup chopped water chestnuts to dish

    For a holiday touch, stir in 1/4 cup chopped red pepper for festive color and zesty flavor with soup.

    For a heartier mushroom flavor, substitute Campbells Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

    For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.


(image removed)
I had to go to three different grocery stores to buy my special CAMPBELL'S SOUP 50TH ANNIVERSARY OF THE GREEN BEAN CASSEROLE CASSEROLE DISH but by God, I got it! It helpfully reprints the entire recipe inside the bowl - of course, you're screwed once you start FILLING the bowl with ingredients...
Sec19Row53
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#27 Posted on 23.11.05 1232.19
Reposted on: 23.11.12 1233.18
Leftover pepperoni piza at my desk right now.

All the traditional stuff tomorrow.
dunkndollaz
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#28 Posted on 23.11.05 1300.06
Reposted on: 23.11.12 1302.47
I have been assigned the following for tomorrow's feast:

Whipped Butternut Squash
Corn Muffins
Cranberry Salad
Pumpkin Bread
Dutch Apple Cake

I will also be in charge of making the gravy.

Good Bird to All !
geemoney
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#29 Posted on 23.11.05 1344.38
Reposted on: 23.11.12 1346.23
Turkey at our house with my mom, dad, sister aunt, uncle, two cousins and Grandma. As for food....it's whatever my mom puts on the table.
Mr Heel II
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#30 Posted on 23.11.05 1356.32
Reposted on: 23.11.12 1357.16
Hmmm. I wonder if one replaced the green beans in the green bean casserole with smoked salmon...
drjayphd
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#31 Posted on 23.11.05 1408.31
Reposted on: 23.11.12 1410.24
Bringing my girlfriend to the aunt and uncle in RI. (My parents will already be there, as I have to work in the morning.) Probably going to be some lobster, but I don't think I'm making anything. Maybe a salad for the girlfriend in question, as she doesn't eat much of anything.
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